GARLIC-HERB MASHED POTATOES
For a spin on ordinary "spuds," stir in garlic and an assortment of herbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 9
Steps:
- Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
- While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
- Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 115, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
GARLIC HERB MASHED POTATOES
Garlic Herb Mashed Potatoes, made with roasted garlic, fresh herbs, and gold potatoes, are an easy side dish recipe perfect for dinner!
Provided by Krissy Allori
Number Of Ingredients 8
Steps:
- Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
- Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 973 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
HERBED GARLIC MASHED POTATOES
Roasting a head of garlic is easy and brings out that good garlicky flavor. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.
- Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.
- Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 24.3 g, Cholesterol 0.8 mg, Fat 4.8 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 57.9 mg, Sugar 3 g
HERBED MASHED POTATOES
I like the cheese, herbs and garlic in this potato dish. You can use other herbs if you prefer, parsley and chives is also a nice combination. It will depend on the type of potatoes you use how much milk and sour cream you need.
Provided by PetsRus
Categories Potato
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes with the garlic cloves until soft, mash the potatoes.
- Add cheese and stir until melted.
- Add milk until texure is smooth.
- Add sour cream and stir until blended.
- Add basil, chives and nutmeg.
- Add salt and pepper to taste.
Nutrition Facts : Calories 711, Fat 25.2, SaturatedFat 15.6, Cholesterol 76.4, Sodium 419.5, Carbohydrate 97.1, Fiber 11.9, Sugar 5.4, Protein 26.8
GARLIC AND HERB MASHED POTATOES
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
GARLIC-HERB MASHED POTATOES
Make and share this Garlic-Herb Mashed Potatoes recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Simmer potatoes in water to cover until tender, about 10 minutes.
- Drain and return to pan.
- Mash with milk, cheese and season to taste.
- Heat over moderate heat until heated through.
Nutrition Facts : Calories 200.8, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 33.5, Carbohydrate 41.5, Fiber 5, Sugar 1.8, Protein 5.9
HERBED MASHED POTATOES
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
- Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
- In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.
GARLIC-HERB MASHED POTATOES
Our family loves these creamy and comforting potatoes. Garlic and other herbs make them so mouthwatering, I serve them just plain-no gravy is needed. For an extra-buttery taste, I'd suggest using Yukon Gold potatoes.-Suzi Bonnett, Bellevue, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. , Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted., Drain potatoes and place in a large bowl. Add the garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.
Nutrition Facts : Calories 306 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 329mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
GARLIC HERB MASHED POTATOES
Steps:
- Peel and cut the russet potatoes into 1-inch cubes. Place the cubed potatoes in a colander and rinse well with cool water.
- Place the rinsed potatoes in a pot and add enough water to cover the potatoes by one inch. Season the water with 1/2 tsp salt. Cover the pot and bring it to a boil over high heat. Boil the potatoes until they are VERY tender, about 7-10 minutes.
- Drain the cooked potatoes in a colander, then rinse briefly with hot water.
- Add the butter, milk, and garlic herb seasoning o the pot used to boil the potatoes. Stir and heat over low until the butter has melted and the milk is hot.
- Once the milk is hot, add the potatoes back to the pot, turn off the heat and mash with a potato masher. Once the potatoes are mostly mashed, use a hand mixer to briefly whip the potatoes until they are light and fluffy. Taste the potatoes and add salt to taste, if needed, then serve.
Nutrition Facts : ServingSize 1 Cup, Calories 220.18 kcal, Carbohydrate 34.32 g, Protein 4.55 g, Fat 8 g, Fiber 2.77 g, Sodium 405.58 mg
GARLIC MASHED POTATOES
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
- Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.
MASHED POTATOES WITH HERB BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
- Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
- Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.
GARLIC-HERB MASHED POTATOES
Steps:
- In a saucepan simmer potatoes in water to cover until tender, about 10 minutes. Drain potatoes and return to pan. Mash potatoes with milk, cheese, and salt and pepper to taste over moderate heat until they are smooth and mixture is heated through.
GARLIC & HERB SMASHED POTATOES
Old fashioned comfort food at its best. For Basic Mashed Potatoes, omit the garlic and herbs.
Categories Sides Appetizers Sides Sides Sauces and Dressings Sauces and Dressings
Number Of Ingredients 1
Steps:
- 1. Peel the potatoes and cut in ½ - inch slices. Place the potatoes, water, garlic, 1 teaspoon of the kosher salt, and vinegar in the cooking pot of the Cuisinart Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off. 2. While potatoes are cooking, combine milk with half-&-half and heat to a simmer (gentle bubbles at edges) in a saucepan or in the microwave. 3. Remove cooking pot and drain water from potatoes. Return cooking pot to Pressure Cooker and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly. Sprinkle with remaining salt. 4. Add heated milk mixture to the Cooking Pot, and using a potato masher suitable for non-stick cookware, mash the potatoes to break up. Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve.
Nutrition Facts :
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